Duddy Rice Krispies Treats Recipes

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DUDDY RICE KRISPIES TREATS



Duddy Rice Krispies Treats image

A different way to make rice krispie treats. I make these in the microwave but you can do these on the stove top.

Provided by bmcnichol

Categories     Dessert

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

2 cups semi-sweet chocolate chips
1/4 cup butter flavor shortening
5 cups crisp rice cereal
1 (10 ounce) box Milk Duds
1 tablespoon water

Steps:

  • In a microwave-safe bowl, combine chocolate chips and shortening.
  • Cover and microwave on high until chocolate is melted, about 1-2 minutes.
  • Stir until blended.
  • Mix in cereal until well coated.
  • In another microwave-safe bowl, combine Milk Duds and water.
  • Cover and microwave on high for 30-40 or until mixture is pourable.
  • Blend well.
  • Stir into cereal mixture.
  • Spread into a buttered 13x9 pan.
  • Cover and refrigerate for 30 minutes or until firm.
  • Cut into bars.

Nutrition Facts : Calories 107.2, Fat 6.4, SaturatedFat 3, Sodium 46.1, Carbohydrate 13.9, Fiber 0.9, Sugar 8.1, Protein 1

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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